Weight Watchers Recipe of the Day: Hamburger Goulash (aka American Chop Suey)
She learned to make this ground beef and macaroni skillet dish by watching her friend’s mom back in the 1950s in a small town in rural coastal Maine.
It’s how we learned to cook once upon a time, long before The Food Network – at the sides of our moms, grandmas, aunts, and friends’ moms.
The Skinny on Hamburger Goulash
She called the combination of ground beef, chopped onion, tomato, tomato soup and elbow macaroni “goulash,” and I’ve always liked it.
I still like it. You’ve probably eaten something similar.
There are lots of different variations of hamburger goulash, or American Chop Suey, out there. Some call for tomato sauce and others for jarred spaghetti sauce, but I don’t think they taste as good as this version that uses canned tomato soup.
Mom’s hamburger goulash with elbow macaroni is comfort food at its best – quick, easy, tasty, and satisfying. I made it for my guys a few nights ago and Mac ate three servings. I can think of no better compliment for a cook.
It is also just the kind of food we can depend on in these uncertain economic times – simple, wholesome and inexpensive.
According to my calculations, each serving has about 354 calories, *9 Weight Watchers PointsPlus, *9 WW Freestyle SmartPoints.
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Hamburger Goulash Recipe Variations
saucy: I like to make this old-fashioned Goulash saucy. If you don’t, use one can of diced tomatoes instead of two.
gluten-free: And of course, you don’t have to use elbow macaroni. Any small to medium pasta shape will work. The last time I made it I used gluten-free brown rice rotini.
southwestern: For a spicy southwest variation, add 1 cup of drained corn and 1-2 tablespoons chili powder when adding the tomatoes.
If you’ve made this hamburger goulash, please give the recipe a star rating below and leave a comment letting me know how you liked it.
Hamburger Goulash with Elbow Macaroni Recipe
- 2 cups (8 ounces) elbow macaroni (uncooked)
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cans (10-3/4 ounces each) tomato soup
- 2 cans (14-ounces each) diced tomatoes
- Pinch of cinnamon
- Pinch of sugar
- Salt and pepper to taste
- Cook macaroni according to package directions; drain.
- Meanwhile heat oil in a large skillet, or dutch oven, over medium heat. Stir the ground beef, onion, and pepper into the skillet, breaking up the beef into small pieces. Season with salt and pepper.
- Cook, stirring often, until the beef is no longer pink and the onion and pepper are soft (5-8 minutes).
- Stir in the tomatoes, tomato soup, cinnamon, and sugar. Simmer until heated thoroughly.
- Stir in the drained macaroni and combine well. (Alternatively, if your skillet isn't quite big enough, stir everything together in the pasta pan.) Season with salt and pepper to taste.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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